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Belizean Stewed Pork with Plantains
Tender chunks of pork slow-cooked in a rich, savory tomato-based sauce, often served with sweet, caramelized plantains. This dish highlights the blend of Caribbean and Central American influences in Belizean cuisine.
🧂 Ainekset
- 2 lbs Pork shoulder(cut into 1.5-inch cubes)
- 2 tbsp Vegetable oil
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 medium Bell pepper(chopped (any color))
- 14.5 oz Tomatoes(diced, undrained)
- 2 tbsp Tomato paste
- 2 cups Chicken broth
- 1 tsp Allspice
- 1 tsp Thyme(dried)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 large Ripe plantains(peeled and sliced diagonally)
- 1 tbsp Butter(for plantains)
👨🍳 Ohjeet
- 1
Pat the pork cubes dry with paper towels and season with salt and pepper.
💡 Ammattilaisvinkit: Ensures better browning. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork in batches, about 2-3 minutes per side. Remove pork and set aside.
- 3
Add the chopped onion to the pot and sauté until softened, about 5 minutes.
- 4
Add the minced garlic and chopped bell pepper, and cook for another 2 minutes until fragrant.
- 5
Stir in the diced tomatoes (with their juice) and tomato paste. Cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
- 6
Return the browned pork to the pot. Add chicken broth, allspice, and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the pork is tender.
- 7
While the pork is stewing, melt butter in a separate skillet over medium heat. Add the sliced plantains and cook until golden brown and caramelized on both sides, about 3-4 minutes per side.
- 8
Once the pork is tender, check the seasoning and adjust salt and pepper if needed. If the sauce is too thin, uncover and simmer for an additional 10-15 minutes to thicken.
- 9
Serve the stewed pork with the caramelized plantains. It's often accompanied by rice and beans or a simple salad.
💡 Ammattilaisvinkit
- ✓Using ripe plantains will result in a sweeter, more caramelized flavor.
- ✓For a spicier dish, add a pinch of cayenne pepper or a chopped habanero pepper with the bell peppers.
- ✓This dish tastes even better the next day as the flavors meld.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a can of drained chickpeas for extra protein and texture.
- Incorporate other vegetables like carrots or potatoes during the last 30 minutes of cooking.
- Serve over white rice or with tortillas.